Rotelli with Walnut Sauce

Directions

1. 1
   Bring a large pot of salted water to a boil over high heat.
2. 2
   Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
3. 3
   Drain the pasta, reserving 1 cup of the cooking liquid.
4. 4
   Meanwhile, in a food processor combine the walnuts, butter, salt, and pepper.
5. 5
   Pulse to combine.
6. 6
   With the machine running, drizzle in the olive oil in a steady stream.
7. 7
   Transfer the mixture to a small bowl and stir in the Parmesan, then the cream.
8. 8
   When the pasta is done, place it in a large bowl while still very warm.
9. 9
   Stir in the walnut sauce.
10. 10
    Add the reserved pasta liquid, 1/4 cup at a time, until the sauce completely coats the pasta, using only as much as needed.
11. 11
    Sprinkle with the parsley, toss, and serve.
12. 12
    To toast nuts, spread them on a baking sheet and place in a 350F oven for 5 to 10 minutes, or until fragrant and golden brown; stir them once or twice as they toast and watch to see that they dont get too dark.
13. 13
    (You can also toast them in a dry skillet over medium-high heat, tossing as they toast.)
14. 14
    Transfer to a bowl to cool.